How to Make It

Step 1

First, let's make the rice!

On a small frying pan, or a bigger saute pan, heat vegetable oil then add minced garlic, and stir fry for a couple of minutes.
Pour the sauteed minced garlic to the rice cooker, add rice, then add the sesame oil and soy sauce. Mix until the sauce coats the rice. Pour the chicken stock on top of the rice. The amount of stock should be the same measurement you usually use to cook white rice in rice cooker. I usually measure the amount of stock/water by inserting my pointer finger to ensure that from the top of the rice bed and the surface of the water/stock is the same height as almost a third of my pointer finger.
Set the rice cooker to cook. Meanwhile, continue preparing the chicken.

Step 2

For the chicken:

Heat vegetable oil in a wok/saute pan.
Stir fry mince garlic for a couple of minutes. Add ginger, stir fry for another couple of minutes
Add the diced chicken, then pour in the soy sauce, sweet soy sauce, sesame oil, salt and pepper.

Now finally, once the rice and the chicken is ready, here are some final steps:

Boil water in a steamer and prepare 6 ramekins or small bowl
Spread the stir fried chicken at the bottom of the ramekins until almost half of the ramekin cup.

Add the rice on top of the chicken, and add more until it reaches the top of the ramekin. Press down with spoon to ensure the rice is packed and solid.
Put the ramekins on the steamer and steam for 15 minutes.

Step 5

To serve, turn the ramekin upside down, leave for a minute or two, then try to carefully remove the ramekin. Serve with the clear chicken soup (chicken stock).

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